Directions:

While the grits are cooking, heat the oil in a large skillet over medium heat

Add the mushrooms and cook 3 minutes to soften

Sprinkle on the liquid smoke and smoked paprika, tossing to coat

Add the greens and broth, and season with salt and pepper to taste

Cook, stirring, until the greens are tender, 5 - 8 minutes, depending on the greens

Taste and adjust the seasonings, if needed

To Serve, top the grits with the greens and mushroom mixture

Savvy Veg Recipe Tips:

This was my first time cooking and eating grits. (I know - where have I been all my life?)

Now I understand why they're called grits though - because they're gritty! I loved this recipe, but I added more water to make the grits more porridge like and not quite so gritty.

Next time I'll cook some millet to go with the divine smoky mushrooms and greens. Yes, my millet will also be cheesy - and porridgy.

I strongly encourage you to use fresh greens if possible, and don't feel you have to stop at 2 cups. Why not four, or six? Keep in mind that 2 cups of fresh greens shrink to much less than 2 cups when cooked.